Stuffed Chili Poblano
photo by Jim G.
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
3
ingredients
- 2 -3 poblano chiles
- 1 yellow onion, chopped
- 4 garlic cloves (chopped)
- 1 stalk celery (chopped)
- 1⁄3 cup red bell pepper (chopped)
- 1⁄3 cup orange bell pepper (chopped)
- 1⁄3 cup yellow bell pepper (chopped)
- 1 lb ground beef (turkey, chicken or pork)
- 1 cup white rice (uncooked)
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 14 1⁄2 ounces diced tomatoes, drained
- 3 tablespoons virgin olive oil or 3 tablespoons butter
- 4 ounces monterey jack pepper cheese, optional (shredded)
directions
- Heat Oven to 375f (190c) Char the poblano chilies place in covered dish and set aside. (this loosens the skin of the pepper making it easy to remove.).
- In a two quart pot bring two cups of water (or broth of your choice) to a boil. Add 1 cup white rice. Bring back to boil stirring once or twice. Reduce to low simmer cover and leave it for 20 minutes.
- In a Large skillet pour in olive oil and saute onion until just translucent.
- Add ground beef to the large skillet brown and drain.
- Add diced tomatoes, cumin, chili powder, garlic, celery and chopped peppers allow to simmer.
- When rice is cooked add to simmering beef and tomatoes. Stir and reduce heat.
- Remove Poblanos remove skin and seeds.
- Place poblanos In a baking dish Use a spoon to stuff beef rice stuffing into peppers.
- Place shredded cheese on top (optional).
- Bake 20 to 25 minutes.
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